Ingredients:
1 cup butter
1/2 lb small shrimp, peeled
1/2 lb crayfish tails, peeled ( available in the freezer section here in Texas)
1 cup onions, diced
1 cup celery, diced
1 cup bell peppers, diced
1 1/2 tablespoons creole seasoning
1 tablespoon garlic, minced
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried thyme
1 1/2 tablespoons Worcestershire sauce
2 tablespoons flour
1 1/2 tablespoons tomato sauce
salt
hot sauce
1 cup green onions, diced with green tops
Directions:
In a heavy skillet, heat 1 stick butter to sizzling.
Saute’ shrimp and crawfish on high heat for 4 minutes, then remove with slotted spoon, draining juices back into pan.
Finely chop, but do not puree, seafood in food processor and set aside.
Mince onions, celery and green pepper in food processor, then place in sieve to drain off excess liquid.
Preheat skillet, adding the remaining stick of butter.
Add creole seasoning and vegetables and saute’ on high heat for 5 minutes.
Reduce heat and stir in basil, thyme,garlic and cook for 5 minutes longer.
Add seafood, Worcestershire, flour and tomato paste to the vegetable mixture. Cook and stir for 5 minutes.
Add the green onions, salt, and hot sauce to taste and cook for 5 more minutes.
Serve warm, spread on crusty French bread slices. Garlic bread slices are also good too!
Servings: 6-10
Time preparation: 30 min.
Time total: 60 min.